Dấm Gạo Thanh Mai is a traditional rice vinegar produced by the Vietnamese company Việt Thành in Hanoi since 1988. Aromatic tám rice from the Điện Biên region in northwestern Vietnam is used as the main raw material. The rice is processed through natural biological fermentation based on the company’s traditional vinegar-making method. During fermentation, the sugars in the rice are gradually converted into alcohol and then into acetic acid through the activity of acetic acid bacteria. In this way, the product develops its characteristic acidity through fermentation rather than through the direct addition of acid. The vinegar has a light and relatively clear color, a characteristic fermented rice aroma, and mild acidity. According to the producer, it is made without the use of chemical additives. Dấm Gạo Thanh Mai is intended for everyday culinary use and can be used to prepare dipping sauces, dressings, and marinades. It is also suitable for pickling vegetables and adding to soups and other dishes that require mild acidity.